CUCUMBER GAZPACHO WITH SHRIMP AND MELON
Categories Soup/Stew Appetizer Dinner Lunch Melon Shrimp Cucumber Spring Summer Chill Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first-course) servings
Number Of Ingredients 12
Steps:
- In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
- In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
- Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.
CUCUMBER GAZPACHO WITH WATERMELON AND MINT
Steps:
- Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
- Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.
SHRIMP AND MELON GAZPACHO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h35m
Yield 18 to 24 hors d'oeuvres servings or 6 app. soup bowls
Number Of Ingredients 12
Steps:
- Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
- While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine.
- Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
- In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls.
SHRIMP GAZPACHO
Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
SHRIMP GAZPACHO
This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.
Provided by Dawn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g
CUCUMBER GAZPACHO
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Provided by Elizabeth Mervosh
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
- Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
- Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
- Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
- Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g
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- In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
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